Rare and expensive, you
need a bit of courage to use saffron.
Saffron comes from the stamens of a crocus plant. It is expensive because it is harvested by
hand and takes a lot of plants to produce a small amount of saffron. About 85000 flowers are needed to get one
pound of saffron!
Saffron's original use
was probably as a dye. Saffron gets a
mention in the Song of Solomon.
Buddhists used saffron to dye their monk's robes.
Saffron is even grown in
France! Iran grows the vast majority of
the world's saffron.
Saffron has a long
history of medicinal use including treating: digestive ailments, rheumatism,
jaundice and hangovers. It is also
supposed to have strong antioxidant properties.
I like to use the
strands rather than getting powdered saffron – which is often not pure
saffron. You just steep a few strands in
hot water and a glorious colour should emerge.
The colour will deepen the longer you let it steep. Use it sparingly. If you overdo the saffron
your food will start to taste bitter.
Store it away from the light – but not
in your fridge.
Used in rice and seafood
dishes. Saffron is often added to the
French fish soup – bouillabaisse. Can be
used in baking.
Add your saffron at the
end of your cooking. Don't use more than
a pinch.
Try adding it to mashed
potatoes. Try poached pears in saffron syrup
My recipe using saffron
– Saffron
Coconut Rice
BIBLIOGRAPHY - with thanks to Auckland Libraries
Cook's Encyclopaedia of Spices by
Sallie Morris & Lesley Mackley
Discovering Vegetables, Herbs &
Spices by Susanna Lyle
Spice Market by Jane Lawson
Spicery by Ian & Elizabeth Hemphill
Spices & Natural Flavourings by
Jennifer Mulherin
Spices by Sophie Grigson
Spices Condiments and Seasonings by
Kenneth T Farrell
Spices, Salt and Aromatics in the
English Kitchen by Elizabeth David
The Cook's Companion by Stephanie
Alexander
Such a wonderful spice. And although it's expensive, a little goes a long way. I bought some once in a standard spice jar, and the checkout person said 'this is ringing up a very high price for an empty jar...' I had to reassure him that this was OK...
ReplyDeletePaella... not the same without it! Although I love it used as a sparing drizzle on top of a biryani before baking in it's little pot.
ReplyDelete